People with coeliac disease who are stocking up
You want to keep several packs at home, so start by looking for the ‘gluten-free’ claim. Then check the best-before date, allergens and storage instructions on each pack.
Who is this choice relevant to?
People who want individual portions
For days out, work or a small household, an individually wrapped bar may suit you better than opening a large cake.
People with other dietary requirements
If you also need to avoid milk, lactose or lupin, a gluten-free claim alone isn’t enough. The nutritional information also helps you compare sugars, salt and fibre per 100 g and per portion.
What should you look for when stocking up?
Start by checking for the gluten-free claim on the pack. Then think about which format you’ll use before its best-before date and check for any other allergens.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free claim | Check that ‘gluten-free’ appears on the current packaging; don’t rely on the absence of wheat in the product name alone. | If I’m stocking up with coeliac disease, I don’t want to have to choose based on what the ingredients seem to suggest. For around 36% of consumers, this explicit product claim matters most. |
| Storage and using it up | Compare the best-before date, number of portions and storage instructions, including what to do after opening. | A large cake only makes sense for me if I can use it up in time and store it properly. Around 29% of consumers put this kind of stock management first. |
| Pack format | Choose between a whole cake and individual bars based on how and where you’ll eat the portions. | If I want to take portions with me without having to cut into a large cake each time, the packaging matters a lot. For around 21% of consumers, this is the main consideration. |
| Other ingredients | Read the allergen information and, if needed, compare sugars, salt and fibre per 100 g and per portion. | If I need to avoid milk or lupin as well as gluten, or want to compare nutritional values, that also affects which cake I can choose. For around 14% of consumers, these additional checks are the top priority. |
Common mistakes
-
Assuming ‘no wheat’ means ‘gluten-free’
Under Commission Implementing Regulation (EU) No 828/2014, the finished product must contain no more than 20 mg/kg of gluten to carry the ‘gluten-free’ claim. The product name or an impression based on the ingredients is no substitute for this claim.
Before buying several packs, check the current packaging for an explicit gluten-free claim.
-
Buying several large cakes without a plan for using them
The 285 g Peijnenburg cake listed by Albert Heijn has nine portions; Jumbo lists twelve portions for its 300 g cake. Whether this size suits you depends on how much you eat and the best-before date on the pack.
Check the storage instructions and work out how many portions you’ll actually use, both before and after opening.
An opened cake that dries out or isn’t eaten in time goes to waste.
-
Assuming gluten-free means free from other allergens
The uncut Peijnenburg and Jumbo cakes reviewed contain milk and lupin. For the AH bar reviewed, Albert Heijn lists milk, lactose and lupin.
Check the allergen information for the specific product you’re buying. To compare sugars, salt or fibre, use the nutritional information per 100 g and per portion.
-
Assuming breakfast cake always contains iodine from baker’s salt
The RIVM says the Netherlands’ policy on iodised salt is mainly focused on bread. According to the Voedingscentrum, bakers aren’t required to use baker’s salt; a gluten-free claim tells you nothing about the iodine content.
Don’t assume a product contains iodine just because of its category; check the information for the specific product.
Comparing brands and product ranges
These examples show how size, portions and allergens vary by product. Always check the packaging for the specific product you’re buying.
Peijnenburg
Albert Heijn lists a 285 g uncut gluten-free Peijnenburg breakfast cake with nine portions.
- The uncut format may suit you if you’re stocking up and will eat several portions at home.
- According to Albert Heijn, this specific cake contains milk and lupin; this doesn’t apply to every Peijnenburg product.
Jumbo Lekker Vrij
Jumbo lists a 300 g uncut gluten-free breakfast cake with twelve portions.
- Jumbo displays the Crossed Grain trademark on this product and recommends storing the cake in a cool, dry place.
- This product contains milk and lupin; check the current packaging for any other allergens too.
AH Glutenvrij
Albert Heijn lists a 65 g gluten-free breakfast cake bar as an individual portion and also offers multipacks.
- An individual bar is a good choice if you want to store or take portions with you separately.
- According to Albert Heijn, the bar reviewed contains milk, lactose and lupin; check the allergen information again when you buy it.
Related Joybuy products
Related products coming soon.
Frequently asked questions
Is breakfast cake without wheat automatically suitable for people with coeliac disease?
No. Don’t base your choice on the absence of wheat alone. Check that the finished product is explicitly labelled ‘gluten-free’; under Commission Implementing Regulation (EU) No 828/2014, this claim may be used when the product contains no more than 20 mg/kg of gluten.
How should I store gluten-free breakfast cake?
Follow the best-before date and storage instructions on the packaging you buy. Jumbo recommends storing its uncut cake reviewed in a cool, dry place. For the Peijnenburg cake reviewed, Albert Heijn recommends a dry, dark place, while its advice for the AH bar is to store it in a cool, dark, dry place.
Are these gluten-free breakfast cakes also free from milk and lupin?
No, not the products discussed here. According to the product information, the uncut Peijnenburg and Jumbo cakes contain milk and lupin. Albert Heijn lists milk, lactose and lupin for the AH bar reviewed. If you need to avoid other allergens too, always check the current packaging.
Does gluten-free breakfast cake automatically contain iodine from baker’s salt?
No. You can’t tell from the product category or the gluten-free claim. The RIVM describes the use of iodised salt in the Netherlands as being mainly associated with bread, and according to the Voedingscentrum, bakers aren’t required to use baker’s salt. Check the information for the specific product to find out about its iodine content.